JPS61293376A - Sheetlike food material produced through extrusion cooking process - Google Patents

Abstract

PURPOSE:To obtain a sheetlike food material, having low moisture activity, improved storability, soft tissue and utilizable as multipurpose food materials, by treating a raw material mixture in an extruder. CONSTITUTION:An animal or vegetable proteinaceous material, e.g. ground fish meat or animal or bird meat paste, and a starchy material, e.g. grain starch flour or grain flour, as main raw materials are mixed with an animal or vegetable fat or oil, plasticizer, seasoning, spice, colorant, flavoring agent, etc., as accessory materials in a mixer by the conventional method. The resultant mixture is then fed to a cylinder of an extruder and treated under conditions of, e.g. 50-200 r.p.m. number of screw revolutions and 140-165 deg.C screw tip temperature and internal temperature of the extrusion nozzle to give the aimed sheetlike food material having 0.5-10.0 mm thickness and 5.0-50.0% moisture content.

Description

[Detailed description of the invention] [Industrial application field] The present invention uses animal and vegetable protein raw materials and starch raw materials as main raw materials, and uses animal and vegetable protein raw materials as well as various plasticizers, seasonings, spices, flavoring agents, colorants, etc. The present invention relates to sheet-shaped food materials manufactured by using a mixture using `` as an auxiliary raw material through an extrusion/cutting process.

[Technical background and explanation of conventional technology]

There are two types of moisture contained in food: free water and bound water. In addition, there are two types of moisture contained in food: the humidity inside the container when the food is left in an airtight container, and its temperature. There is a water activity (At) that shows the ratio of the saturated humidity at
Foods with high water activity (At) are said to be susceptible to damage from microorganisms. (Yoshihito Sakurai, Comprehensive Food Encyclopedia, 3rd edition, pp. 467-468, "Moisture") The present inventors have continued to research the preservation properties of foods, and in their research, they found that soft foods Although water activity (Ay) is high and M storage is poor, water activity (At
) and have sufficient storage stability, the food itself tends to become hard, and even if the food has low water activity (At) and excellent storage stability, it is possible to produce soft food materials. With this in mind, we conducted further research and developed a product that uses animal and vegetable protein raw materials and starch raw materials as the main raw materials, as well as animal and vegetable fat and oil raw materials, as well as various plasticizers, seasonings, and
A mixture of spices, flavorings, colorings, etc. as auxiliary raw materials is subjected to an extrusion and packing process using an extruder, which has been used to process plastics and expand low-moisture food materials. When a mixture of raw materials undergoes a physicochemical thermal reaction, water activity (A
It was discovered that a food product having a soft texture can be obtained even if the food product has a low t) and has excellent storage properties, and based on this finding, the present invention was achieved.

[Object of the invention and summary of the invention]

The purpose of the present invention is to sandwich the above-mentioned product as it is between other foods, wrap it around other foods,
This product can be boiled with other foods, and can also be steamed, baked, or cooked with cooking oil on its own.
To provide food materials that have a new structure that can be fried in edible oil and can be used for multiple purposes; - The white equipment transports and homogeneously mixes the raw materials, and gradually increases the temperature as the transport progresses. The object of the present invention is to provide a labor-saving and energy-saving manufacturing method in which the processes of knitting, high-temperature, high-pressure shearing, and extrusion molding are performed continuously, and these operations can be completed in 60 to 90 seconds.

Traditional sheet foods include sliced cheese,
There are sliced hams, seaweed, etc., but the manufacturing methods for these foods or food ingredients do not use extrusion/crucking processes, and are completed by sequentially combining many independent processes. A known method is used for preliminary mixing of the raw materials, but after that, the mixed raw materials are conveyed by a screw inside the cylinder of the extruder, and the raw materials are mixed more homogeneously, and the temperature is sequentially increased as the raw materials are conveyed. The operation of plasticizing the raw material by kneading, the operation of giving a new liquid form to the raw material using the water vapor pressure generated from the plasticized raw material and a special screw, and the nozzle operation of the raw material using the conveying force of the screw and the generated water vapor pressure. Extrusion operations are performed continuously within a single device while being forcibly guided and shaped, and through these five consecutive operations, a physicochemical reaction occurs in the raw material, giving it new physical properties. It is characterized by obtaining a sheet-like food material.

[Detailed description of the invention]

The present invention uses an extruder that has conventionally been used to process plastics and expand low-moisture food raw materials to cause a physicochemical thermal reaction in a mixture of food raw materials, resulting in new physical properties never seen before. It is a sheet-like food material formed with a thickness in the range of 0.5 to 10.0II+s+, and a moisture content in the range of 5.0 to 50.0%. However, the thickness, moisture content, width, and length can be changed as appropriate depending on the intended use.

Among the main raw materials used in the present invention, animal and vegetable protein raw materials are:
Minced fish, ground fish, seafood paste, shredded seafood, animal and poultry paste, ground animal and poultry meat, milk or powdered milk,
Chicken egg juice or dry roasted chicken eggs, blood plasma protein, soybean protein,
One or a mixture of two or more of grain proteins is used. The main starch material used is one or a mixture of two or more of cereal flour, cereal starch, rhizome starch, and the like.

In addition, as the animal and vegetable oil raw material used as the auxiliary raw material, one or a mixture of two or more of animal and vegetable margarines, butter, animal and vegetable oils, animal and vegetable phospholipids, etc. is used.

As the plasticizer, one or a mixture of two or more of glycerin, propylene glycol, sorbitol, fatty acid esters, starch syrup, corn syrup, sugar syrup, etc. is used.

As seasonings, use one or a mixture of two or more of natural seasonings containing salt and sugars, chemical seasonings containing amino acids, and complex seasonings, and for spices, natural spices and synthetic seasonings are used. Among seasonings, use one or a mixture of two or more, and as coloring and flavoring agents,
One or a mixture of two or more of natural dyes, natural fragrances, synthetic dyes, and synthetic fragrances are used.

Among the above, the animal and plant protein serving as the main raw material is 20 to 60% of the total raw material weight, preferably 25 to 4596%,
In addition, the starchy raw material is 20 to 50%, preferably 25 to 45%.
Use %. If the content of starch-based raw materials increases, the product will be in a dry Q state, and if the content of water-rich protein raw materials increases, the product will have a soft texture or a semi-moist state. Among the auxiliary raw materials, animal and vegetable oil and fat raw materials are preferably added in an amount of 2 to 15% of the total amount of raw materials, preferably less than 1096%.A large amount of this auxiliary raw material imparts flexibility to the product, but extruder In the shoeing process, slippage occurs during the transportation of raw materials, which reduces shear and weakens the product structure.

Plasticizers as auxiliary raw materials are added for the purpose of imparting flexibility and shape retention to products and reducing water activity (At), and are added in an amount of 2 to 20%, preferably 5 to 20%, of the total raw materials.
Addition of 10% is desirable.

Next, the manufacturing apparatus and processing method for the product of the present invention will be described.

First, the manufacturing equipment uses a two-axis co-rotating extruder with a cylinder diameter of 46 m and a cylinder diameter of 15 mm, but is not limited to this. , extruders with different φ ratios, -shaft type, and biaxial extruders rotating in different directions can also be used.

In the processing method, first, the above-mentioned raw materials are mixed and kneaded in advance using a known mixing or kneading machine, and then transferred to a raw material feeder attached to an extruder. The mixed raw materials are fed into the extruder cylinder from this raw material feeder at a rate of 500 to 2,0009 m/min, preferably t, o/min.
Feed by oo~1,4θOy.

The screw rotation speed in the cylinder is 50 to 200 per minute.
Rotation, preferably 80 to 120 rotations, temperature near the raw material input port 5 to 3Q'C%, preferably 2Q'C or less, and temperature inside the cylinder near where the mixed raw materials are conveyed about 200 m by the screw to 60 to 120. The temperature is set at 90°C, preferably 70 to 80°C, and the screw in this part is arranged to have a structure that allows the raw materials to be mixed more homogeneously.

The raw material is further transported and the temperature inside the cylinder is set at 100 to 125 at the point near 430 from the raw material input port.
℃, preferably 110 to 120°C, and the screw in this part has a structure that causes a certain degree of shear to apply heat and shear to the raw material. The temperature inside the cylinder where the raw material is further transported and reaches around 600u from the raw material input port is 130-160℃.
, preferably from 130 to 150°C, and the screw in this region has a structure that provides a higher shearing force to the raw material.

The temperature at the tip of the screw and inside the discharge nozzle is 140~
The temperature is 165°C, preferably 150-160°C, and the water vapor pressure in this area is 7-20Kg/7. Preferably 10~
Maintain around 15 Ky/ah. Note that the screw placed at the leading edge must have a structure that does not collapse the structure of the superheated, pressurized, and sheared raw material.

The nozzle that discharges the product has an opening size with a thickness of 0.
3-10.01LllX Width 30-150mm, preferably 0.5-5.0B vapor pressure and
By rotating the screw, the product is forcibly and continuously discharged to the outside from the nozzle opening. The product discharged to the outside is placed on a silicone belt conveyor and guided to a rotary cutter to cut the length of the product into 50 to 300 su.
s, preferably into pieces of 100 to 200 μm, and then placed on a belt conveyor and air-cooled to a temperature of 20° C. or lower. After that, 5 to 30 pieces are vacuum-packed as a colored unit to produce a product.

As mentioned above, the products of the present invention are mainly made of animal and vegetable protein raw materials and starch raw materials, and contain animal and vegetable oils, animal and vegetable phospholipids, plasticizers, seasonings, spices, flavorings, colorants, etc. The raw materials are mixed and fed into an extruder cylinder, and as described above, the raw materials are transported by one device, and the raw materials are mixed more homogeneously, the raw materials are gradually heated and pressurized, and the raw materials are subjected to shear deformation, and physicochemical It is characterized by causing a reaction and discharging a sheet-like product with a unique structure formed, and manufacturing can be completed in a short time of 60 to 90 seconds from supplying raw materials to the cylinder to discharge. We have adopted a manufacturing method that is labor-saving and can greatly reduce heat energy consumption.

〔Effect of the invention〕

The product of the present invention has a thickness of 0.3 to 11.0 m and a width of 30 to 1 m.
55 Ume is a sheet-like food material with a unique structure,
When the content of water, fats and oils, and fluid plasticizers in the raw materials is increased, it becomes a fairly flexible semi-moist sheet food material, and the water activity (At) of the product in this state increases.
The value is in the range of 0.8 to 0.99, and if the starch content and powdered protein content of the raw material is high and the water content is low, the sheet-like food material will be relatively hard, and in this state. The water activity (At) value of the product is 0.60
-0.80 range.

The use of these food materials is as follows: those in a semi-moist state, which are quite flexible, as mentioned above, can be used as sandwiching materials between other foods, such as bread sandwiches, and other foods. It can be wrapped in food materials and served as an offering.

Also, if you use the above-mentioned hard sheet, you can soak it in water or
Alternatively, it can be boiled in boiling water for 2 to 3 minutes to cool down, or steamed in steam for 10 to 15 minutes, and can be sandwiched between other foods or other foods can be wrapped in the device, and can be soaked in water. It is also possible to prepare food, boil it, steam it, fry it in edible oil, fry it in edible oil, or even simmer it with other foods.

In this way, this product aims to be used as a multi-purpose ingredient such as side dishes and snack foods, and it is possible to supply tissue products that were not available before, and to provide taste foods that are in line with the times. I can do it.

Furthermore, among the food materials of the present invention, the water activity (At) value is 0.
Those in the range of 60 to 0.92 have shelf life. This shelf life is also due to the fact that most of the microorganisms in the raw materials are sterilized immediately after production due to high temperature and high pressure treatment during production.

Example ! ('1) The blending ratio and mixing method of raw materials were as follows.

Ingredients Mixing ratio Mixing weight Walleye surimi 4o% S, OKg strong wheat flour 34 6.8 Glycerin to
2.0 Skimmed milk powder 51.0 Soybean lecithin 51.0 Pullulan 20.4 Salt 20.4 Chemical seasoning @ 1 o, z, natural spices! 0.2 it 100 20.0 To mix the above raw materials, cut the semi-thawed walleye surimi into approximately 1 cm squares, then cut them into pieces with a food cutter, then transfer them to a sieve machine and add the other raw materials one by one. The mixture was kneaded for 20 minutes.

(2) Extrusion conditions
Force = 15 Nozzle: Opening thickness 0.8 mm, width 50 mm, opening depth 101 mm Extruder operating conditions: Raw material supply amount 1000 El/win Screw speed 100 r*pJ Cylinder temperature internal temperature conditions: Temperature near the raw material inlet: 20'C Temperature near where the raw material was conveyed about 200 JlJl 80'C Temperature near where the raw material was conveyed about 430 degrees Celsius Temperature near the raw material was conveyed about 600 B 130°C Temperature near the end of the screw 150°C Pressure near the end of the screw 15 K9/d Product cut size 1001111 (3) Product quality and yield Product width 52J111. Thickness 1.2 m, milky yellow, opaque, sliced cheese-like. A flexible sheet food material,
Moisture content 39.0%, water activity (Ay) value 0.886
So, the trading volume was 19.8 to 9.

(4) Use of this product as a food ingredient 20 pieces of this product were taken out, and each piece was made into a food by incorporating vegetable salad 209 into it. Ten employees tasted this food and found that it had more elasticity than sliced cheese and could be used as a food ingredient.

Example 2 (1) The blending ratio of raw materials and the mixing method were as follows.

Raw materials @8 ratio Mixed weight Peeled shrimp paste 35.0% 7.0Kll thin blade flour
37.5 7.5 Starch syrup IQ, 0 2.0 Soy lecithin 5.0 1.0 Vegetable margarine 2.0 0.4 Salt 2.0 0.4 Chemical seasonings 2.0 0.4 Natural spices
!・OO・2 Natural rock color pigment Q, 5 0.1 Pullulan
5.0 1.0″ij 1
00.0 20.0 To mix the raw materials, cut the frozen peeled shrimp into small pieces using a food cutter, put this into a peeler, knead it to make a paste, and then add other raw materials one by one.
Kneaded for a minute.

(2) Conditions for extruder and shoeking Extruder used: Two-shaft co-rotating system Internal diameter 46u1 Screw length 690mm, Nozzle: Opening thickness 1.0 II 11 x width 70 opening depth 101 am Extruder operating conditions: Raw material feed rate 12001/win Screw speed 110 r, p, +.

Temperature and pressure conditions inside the cylinder: Temperature near the raw material inlet: 20'C
The temperature near the area where about 30 pieces were transported was 120' (: the raw material was 6
oom Temperature near the conveyed temperature 140°C Temperature near the end of the screw 150°C Pressure near the end of the screw t7Kg/c++! Product cut size: 100B (3mm) Product quality and yield Product width: 75mm, thickness: 1.6mm, light color, opaque, flexible sheet-like food material similar to sliced ham, moisture content: 37.6% The water activity (Av) value Q was 90, and the yield was 19.5 to 9.

(4) Use of this product as a food ingredient Take 20 slices of this product and prepare 40 slices of bread cut into 75 mm wide, 105 mm long, and 10 mm thick, and place this product between 2 slices of bread. As a result of tasting the food with 10 employees, one by one, they found that it had the same elasticity as sliced ham and the unique flavor of shrimp, making it suitable for use as a food ingredient.

Example 3 (1) The blending ratio of raw materials and the mixing method were as follows.

Ingredients Mixing ratio Mixing weight Pork mince 20% 4.OK9 strong wheat flour 37 7.4 Wheat starch
10 2.0 soy protein
81.6 Soy lecithin
51.0 Glycerin 10 2.
0 Salt 20.4 Chemical seasonings 10.2 Natural spices
1 0.2 beef extract
20.4 sorbitan fatty acid ester 1
0+2 Natural pigment 10.2 Blood plasma protein 20.4Wt100
2Q, 0 The raw materials were mixed by adding soybean lecithin, glycerin, and Beefex to minced pork and kneading them for 10 minutes using a rice cake machine, and then sequentially adding the other raw materials and kneading them for 20 minutes.

(2) Extrusion and shoeking conditions Extruder used: Two-shaft co-rotating system Inner diameter 46 mm, screw length 690 mm, I = 15 Nozzle: Opening thickness 1.2 fl x width 50 mm Opening depth 10! Operating conditions of the Dragon extruder: Raw material supply f11980 g/+min Screw speed 80 r, Pall temperature inside the cylinder Temperature conditions: Temperature near raw material input a: 20'C Temperature near where raw material is conveyed for about 200 rounds: 80°C 43 raw materials
The raw material at a temperature of 110℃ near where it was transported was 600J
Temperature near the end of the screw 160'C Pressure near the end of the screw 14 K9/crlt Product cut size 120sn (3) Product quality and output Product width 55 mm, thickness 1・6m, an opaque and slightly hard sheet-like food material with the color tone of cooked meat, moisture content 30.o96, water activity (Ay) value 0.85, yield 19.7.9.

(4) Use of this product as food Take out 20 pieces of this product and P! After being immersed in B-soaked water for a minute, the product was taken out, and a frying pan coated with edible oil was heated to 160°C, and the product was roasted on top and bottom for 2 minutes each. As a result of tasting this roasted product with 10 employees, it was evaluated that it had a flavor and flavor similar to that of a roasted hamburger steak, and that it could be used as a side dish.

Claims (8)

[Claims] (1) Sheet-shaped food produced through an extrusion cooking process using animal and vegetable protein and starch as the main ingredients, and animal and vegetable oils and fats, plasticizers, seasonings, spices, colorants, and flavorings as secondary ingredients. material. (2) The sheet-shaped food material according to claim 1, wherein the animal and vegetable protein used as the main raw material is composed of ground fish, ground fish, blood plasma protein, etc. (3) The sheet-like food material according to claim 1, wherein the main raw material animal and vegetable protein is seafood paste or shredded seafood. (4) The sheet-like food material according to claim 1, wherein the animal and vegetable proteins as the main raw materials are animal and poultry paste and animal and poultry minced meat. (5) The animal and vegetable protein as set forth in claim 1, which is a main raw material, is composed of one or a mixture of two or more of the proteins listed in claims 2 to 4. Sheet food material. (6) The sheet-like food material according to claim 1, wherein the main starch material is one or a mixture of two or more of grain starch, root mass starch, and milled grain flour. (7) The sheet-like food material according to claim 1, wherein the plasticizer as an auxiliary raw material is composed of one or a mixture of two or more of glycerin, sorbitol, pullulan, and fatty acid esters. (8) The sheet-like food material according to claim 1, wherein the fats and oils as auxiliary raw materials are composed of one or a mixture of two or more of animal and vegetable oils and fats and animal and vegetable phospholipids.